Recipe by Carrie Hirsch

My friend gave me some truffle salt but if you don’t have the truffle salt don’t worry but if you happen to have a little truffle oil. It’ll be a fine substitute. Serves two.


1 tablespoon extra-virgin olive oil
1/3 cup red onion, finally diced
1/4 cup brown sugar, packed
1/2 cup water
1 tablespoon unfiltered raw apple cider
Black pepper

In a small skillet, heat the olive oil then sauté the red onion for a few minutes, stirring occasionally. Then add brown sugar, water, apple cider and black pepper. Bring to a simmer then lower heat and cook for an additional 10 minutes, stirring occasionally. Set aside to cool while making the scallops.


2 tablespoons butter
1 tablespoon extra-virgin olive oil
8 sea scallops, blotted dry with clean kitchen towel
Truffle salt or sea salt
Black pepper


Arugula (or favorite microgreens) Radishes, sliced into tiny matchsticks Heat the butter and olive oil over high heat in a medium skillet and brown the scallops on both sides, flipping with tongs, about 1 ½ to 2 minutes per side. Add additional butter if needed.

To plate: arrange arugula or watercress on a plate. Arrange 4 scallops on each plate then drizzle with pan juices. Sprinkle with truffle salt or sea salt and black pepper. Top with red onion jam. Garnish with radish matchsticks